Mussels in white wine sauce with shallots

This dish is light and flavorful, making it perfect for when you want a healthy meal that doesn’t require much cooking time.

Ingredients:

• 500g fresh mussels per person
• A small glass of white wine for every 500g of mussels
• Fresh thyme
• Celery stalks
• Fresh rosemary
• About 200g sour cream
• 5-6 shallots
• Bay leaves
• 5 garlic cloves
• 100g butter
• A bunch of parsley

Preparation:

Clean the mussels using a scrubbing sponge and place them in a basin with some ice cubes while you prepare the other ingredients.

Separate the celery stalks from the leaves. Peel the shallots and cut them in half lengthwise, then slice them into even pieces. Finely chop the parsley leaves only. Slice the celery stalks evenly. Tie together a small bouquet made from a little rosemary, thyme, one celery stalk, parsley stalks, and two bay leaves using kitchen twine. Chop the celery leaves finely as well. Peel and crush the garlic cloves.

In the pot we’ll be using (which should be large enough to accommodate the mussels), melt the butter and place the bouquet of herbs on top.

Once the butter is melted, stir in the chopped onion and crushed garlic. Cook them until they become tender

Pour in the wine, season with salt and pepper, then allow the mixture to simmer and reduce for several minutes.

Add the drained and rinsed mussels along with the celery leaves.

After adding all the clams, stir them as best as you can, cover with a lid, and let them cook for 5-7 minutes or until they open (when they open, they’re done).

Then, add the cream and parsley, give the clams a gentle stir, and turn off the heat.

We served them with oven-roasted potatoes made with butter and rosemary, but you can also enjoy them on their own.

If you try the recipe, let me know how you liked it! 😊

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